Peking Beef
Savor the bold, rich flavors of Peking Beef, a Chinese-inspired stir-fry dish that blends tender strips of marinated beef with vibrant, crisp vegetables in a glossy, savory-sweet sauce. This quick and easy recipe highlights thinly sliced sirloin or flank steak coated in cornstarch for an irresistibly silky texture, paired with the aromatic duo of garlic and ginger. A dynamic sauce made with soy sauce, hoisin, oyster sauce, and Shaoxing wine delivers layers of umami and a touch of sweetness, while carrots, red bell peppers, and spring onions add bursts of color and crunch. Perfect for busy weeknights, this 35-minute dish is best served over steamed rice or noodles. Whether you're a fan of takeout classics or looking for a vibrant new stir-fry, Peking Beef is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Beef sirloin or flank steak
- 3 tablespoons Cornstarch
- 4 tablespoons Vegetable oil
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 Carrot (julienned)
- 1 Red bell pepper (sliced thinly)
- 3 Spring onions (sliced diagonally)
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 3 tablespoons Hoisin sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon Sugar
- 1 tablespoon White vinegar
- 1 teaspoon Sesame oil
Instructions
Thinly slice the beef against the grain into bite-sized strips. Toss the beef in 2 tablespoons of cornstarch until evenly coated. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry in batches to avoid overcrowding. Cook for 2-3 minutes until browned but not fully cooked through. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the julienned carrot and red bell pepper to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp. Add the spring onions and cook for another minute.
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, Shaoxing wine, sugar, white vinegar, and sesame oil. Stir until well combined.
Return the beef to the pan with the vegetables. Pour the sauce mixture over the beef and vegetables. Stir everything together to coat evenly.
In a separate small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the pan and cook for 1-2 minutes until the sauce thickens.
Serve the Peking Beef hot over steamed rice or noodles and garnish with additional spring onions if desired.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 40.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 4321 mg | 188% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 36.8 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2732 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
